Winter Vegetable Lasagne

High cholesterol is a major risk to heart disease as it contributes to the narrowing of vital arteries which can lead to a heart attack or stroke.

There are no obvious signs or symptoms with high cholesterol and HEART UK and Flora ProActiv are urging people to get their cholesterol level checked out. Simple diet changes are often all you need.

If you do happen to have a high level of cholesterol the good news for most people is, there are simple and effective ways to lower cholesterol which include changes to diet and lifestyle.

Eating healthier, including super cholesterol-busting food like plant sterols and getting more active helps lower cholesterol and most people will see an effect in as little as 3 weeks.

The recipe was simple to make, tasty and very filling. Fantastic for a midweek family meal and it's a great way to get kids to eat vegetables too!

Facts about Cholesterol:
Over half the population of England have high cholesterol?
High cholesterol is invisible, it has no symptoms but is a major risk factor for heart disease.
One in every two people in England having elevated cholesterol, it’s vital to get checked and keep your heart healthy. Do you know your number? Ask your GP or local pharmacist and get checked out now.

Heart disease is the UK’s biggest killer so HEART UK and Flora ProActiv teamed up to bring the effects of cholesterol on the arteries to life.

Yield: 4Author: Flora ProActiv

Winter Vegetable Lasage

Recipe by Flora ProActiv; very nice and very filling.

prep time: 35 minscook time: 35 minstotal time: 70 mins

ingredients:

2 tbsp olive oil

1 red onion, peeled, cut into wedges

2 parsnips, peeled

1 sweet potato, peeled

1 courgette

2 carrots, peeled

1 red pepper, finely diced

400 gram canned chopped tomatoes

1 tbsp tomato puree

1 tsp chilli powder

1 tsp oregano or thyme

6 sheets lasagne sheets

25 grams Flora pro.activ buttery spread

25 grams plain flour

350 ml skimmed milk

55 grams cheddar cheese, grated

1/2 tsp English mustard

4 slices toasted granary bread

40 grams Flora pro.activ buttery spread

1 clove garlic, crushed

1 tbsp chopped parsley

instructions

Cut the parsnips, sweet potato, carrot and courgette into chunks and place in a roasting tin.

Add the onions and pepper, drizzle with oil and roast in a preheated oven at 190˚C/180˚C Fan/Gas mark 5 for 25 to 30 minutes or until cooked.

When cooked, mix with the tomatoes, tomato purée, chilli powder and herbs.

Meanwhile prepare the sauce by placing the Flora ProActiv Buttery spread and flour into a saucepan. Add in the skimmed milk gradually, constantly stirring over moderate heat. Bring to the boil.

Cook for 2 to 3 minutes until smooth and thickened. Add half the cheese and the mustard.

Assemble the lasagne by placing half the vegetables in an ovenproof dish, cover with three sheets of lasagne and top with half the sauce.

Repeat layers ending with cheese sauce.

Sprinkle with remaining cheese and return to oven for 35 to 40 minutes until golden brown.